Warm Crispy Farro, Roasted Beet and Pear Salad with Lemon Goat Cheese Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the beets with 15 ml (1 tbsp) olive oil, half of the salt, and a little black pepper. Spread them on a tray and roast for 30 minutes, stirring halfway through, until tender with lightly caramelized edges.

2. 2

   While the beets roast, place the farro and water in a saucepan. Bring to a boil, reduce the heat, and cook for 20 to 25 minutes until tender but still pleasantly chewy. Drain very well and let it steam off for 5 minutes so it dries slightly.

3. 3

   Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   In a small bowl, mix the goat cheese, plain yogurt, lemon zest, and 15 ml (1 tbsp) lemon juice until smooth and creamy. If needed, add 5 ml (1 tsp) water to loosen the texture. Set aside.

5. 5

   In another bowl, whisk together the Dijon mustard, honey, red wine vinegar, the remaining 15 ml (1 tbsp) lemon juice, and 15 ml (1 tbsp) olive oil. Season with the remaining salt and black pepper to make the vinaigrette.

6. 6

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add the cooked farro and cook for 6 to 8 minutes, stirring only occasionally, until some of the grains turn golden and crisp.

7. 7

   In a large bowl, combine the arugula, roasted beets, sliced pear, chives, toasted walnuts, and crispy farro. Pour in the vinaigrette and toss gently to coat everything evenly.

8. 8

   Divide the salad among plates and finish with spoonfuls of the lemon goat cheese cream on top or alongside. Serve immediately to keep the contrast between warm and fresh elements.